White Chicken Enchiladas





Welcome Pinners!  Thanks for visiting.  There have been hundreds of comments and questions on this recipe (White Chicken Enchiladas) so I want to make some of the answers known up front.  :)  After you make these, you will probably want to try a few of my other VERY popular recipes that are similar

White Chicken Enchiladas:

  1. This recipe calls for diced green chilies.  Don’t let that fool you, these are NOT spicy in the least.  My 3 year old and 1 year old love them.
  2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.
  3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor.  I like the chicken to have good flavor.  I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
  4. You can make this ahead and keep it in the fridge up to 24 hours.  Just put it in the oven and increase the time a bit.  You will want to make sure they are heated through.
  5. This sauce does not freeze well.  Then enchiladas themselves freeze really well.  I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of.  Thaw them first, add the sauce, cook according to original instructions. (Need more freezer meal ideas?  I’ve got a ton!)

Yes, your friends and family will lick their plate and ask for you to bring them to every gathering from here on out.

*These are seriously so so good*

Chicken Enchiladas with Green Chili Sour Cream Sauce

Chicken Enchiladas with Green Chili Sour Cream Sauce


  • 10 soft taco shells
  • 2 cups cooked, shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chilies


  1. Preheat oven to 350 degrees. Grease a 9x13 pan
  2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
  3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
  5. Pour over enchiladas and top with remaining cheese.
  6. Bake 22 min and then under high broil for 3 min to brown the cheese.

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  1. Jdog says

    Great recipe. 2 things different, add an extra 4oz can of green chiles and add 1/2 squeezed lime to the sour cream / green chile sauce. Fantastic recipe though, very good and sure to please the dinner party!

  2. Courtney says

    I love this recipe! I normally do not have green chiles on hand, so I made a variation on the filling. I sauteed garlic, onion, and bell pepper in a little butter. I added the shredded cooked chicken to the pan. Then, I added several shakes of Tapatio hot sauce and a few TB of chicken broth and mixed it well while warming through the chicken on med-low heat. The tapatio added heat without really changing the color of the chicken. I drained any excess liquid and put the chicken mixture in a bowl. The result was amazing and I think anyone who complains that the original recipe is bland could make adjustments like I did and be very happy. The key component is the sour cream sauce…. so incredibly yummy and did not require milk! Thanks for this great recipe, I make it every couple of months.

    • says

      Thanks for sharing! I am going to have to try it the way you make it :) I like spicy but my kids not so much. I will be sure to recommend your tips to others looking for extra flavor. And I agree, the sour cream sauce is what makes it.


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